GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE

Grilled Skewered Shrimp with Apricot-Curry Glaze image

Provided by @MakeItYours

Number Of Ingredients 9

3 tablespoons vegetable oil
3 tablespoons apricot preserves
1 1/2 tablespoons white wine vinegar
2 1/4 teaspoons Dijon mustard
2 1/4 teaspoons curry powder
1 1/4 teaspoons finely chopped garlic
1 1/2 pounds uncooked large shrimp, thawed if frozen, peeled and deveined
Shredded lettuce, if desired
Lemon wedges, if desired

Steps:

In shallow glass or plastic dish, mix oil, preserves, vinegar, mustard, curry powder and garlic. Add shrimp; turn to coat with glaze. Cover and refrigerate 15 to 30 minutes.
Heat coals or gas grill for direct heat. Remove shrimp from glaze; reserve glaze. On six 10- to 12-inch skewers, thread shrimp, leaving 1/4-inch space between each. (If using bamboo skewers, soak in water 30 minutes before using.)
Cover and grill kabobs over medium heat 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.
Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.